The mesquite wrangler

Arizona farmer gives a neglected desert crop new life

Mark Moody hopes that his homegrown mesquite flour will become a staple of Southwestern cuisine. But building a mainstream market for the pods of a desert tree isn't an easy job. For the accompanying story, see Return of the pod man.

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I spent most of the last two years in Quartzsite. Yes I see pods: but I don't remember what time of year they hit the ground? Also, it looks like he grinds the whole pod, not just the seed: is this true? Do the pancakes really fill you up?